Victor Bain Marie Hot Cupboard & Heated Gantry Victor hot cupboards are suitable for use in all catering operations & include design features to make cleaning & servicing quick & easy Bain marie top: uses dry heat Digital temperature display to hot cupboard Stainless steel interiors 2 removable shelves & supports Top level recessed, adjustable thermostat controls Double skin construction providing cool wall exterior for safe & efficient operation*** Excludes Gastronorm Containers***
Depth:670
Height:900
Width:1685


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Victor Bain Marie Hot Cupboard (Holds 10 plated meals) Victor hot cupboards are suitable for use in all catering operations & include design features to make cleaning & servicing quick & easy.*** Excludes Gastronorm Containers*** Please refer to the related items attached to this page FEATURESBain marie top: uses dry heat Digital temperature display to hot cupboard Stainless steel interiors 2 removable shelves & supports Top level recessed, adjustable thermostat controls Double skin construction providing cool wall exterior for safe & efficient operation
Depth:500
Height:850
Width:825


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Victor Bain Marie Hot Cupboard (Holds 36 plated meals) Victor hot cupboards are suitable for use in all catering operations & include design features to make cleaning & servicing quick & easy.*** Excludes Gastronorm Containers*** FEATURESBain marie top: uses dry heataccomodates 2 x Single Gastronorms 1/1 up to a Maximum of 150 mm deep Digital temperature display to hot cupboard Stainless steel interiors 2 removable shelves & supports Top level recessed, adjustable thermostat controls Double skin construction providing cool wall exterior for safe & efficient operation
Depth:670
Height:900
Width:980


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Victor Bain Marie Hot Cupboard (Holds 48 plated meals) Victor hot cupboards are suitable for use in all catering operations & include design features to make cleaning & servicing quick & easy.*** Excludes Gastronorm Containers*** FEATURESBain marie top: uses dry heat Digital temperature display to hot cupboard Stainless steel interiors 2 removable shelves & supports Top level recessed, adjustable thermostat controls Double skin construction providing cool wall exterior for safe & efficient operation
Depth:670
Height:900
Width:1285


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Victor Bain Marie Hot Cupboard (Holds 48 plated meals) Victor hot cupboards are suitable for use in all catering operations & include design features to make cleaning & servicing quick & easy Supplied with 2 shelves (1 height adjustable), digital temperature display, heat element to provide heat in hot cupboard, stainless steel interior, double skin construction providing coolwall exterior for added safety & 100mm swivel type castors (2 braked) & roust push/pull bar 3 x 1/1 Gastronorm Containers
Depth:670
Height:900
Width:1285


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Victor Banquetline 200 (Holds up to 216 standard plates) A hot hold banqueting system means hot food can be held in perfect condition, allowing the caterer greater flexibility to prepare meals in advance of the required service time. The systems are designed to be robust to enable easy transportation & with removable/adjustable shelves & supports to suit individual storage requirements. Heated 2 door banqueting system mounted on 6 x 150mm heavy duty swivel castors (2 braked) & supplied with 8 shevles & supports & two robust push/pull bars. Flexibility: Banquetline provides flexibility to systemise large scale catering, enabling more efficient staff usage. Plated means can be held stacked using plate covers or individually on shelves Hygiene: Easily accessed & removable internal components with bright annealed stainless steel interior. Radius internal corners & minimal dirt traps give Banquetline top marks for hygiene Mobility: Robust & rugged, Banquetline enables food to be transported smoothly & safely from the kitchem to dining area. With 150mm castors, all round bumpers & heavy duty push bars Humidity & Control: Cabinet temperature is easily adjustable between 65oC & 95oC using the digital microprocessor temperature control Dry Heat Removable/adjustable shelves & supports can be tailored to suit individual storage requirements
Depth:760
Height:1810
Width:1950


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Victor Banquetline 200 (Holds up to 216 standard plates) A hot hold banqueting system means hot food can be held in perfect condition, allowing the caterer greater flexibility to prepare meals in advance of the required service time. The systems are designed to be robust to enable easy transportation & with removable/adjustable shelves & supports to suit individual storage requirements. Heated 4 door banqueting system mounted on 6 x 150mm heavy duty swivel castors (2 braked) & supplied with 8 shevles & supports & two robust push/pull bars. Flexibility: Banquetline provides flexibility to systemise large scale catering, enabling more efficient staff usage. Plated means can be held stacked using plate covers or individually on shelves Hygiene: Easily accessed & removable internal components with bright annealed stainless steel interior. Radius internal corners & minimal dirt traps give Banquetline top marks for hygiene Mobility: Robust & rugged, Banquetline enables food to be transported smoothly & safely from the kitchem to dining area. With 150mm castors, all round bumpers & heavy duty push bars Humidity & Control: Cabinet temperature is easily adjustable between 65oC & 95oC using the digital microprocessor temperature control Dry Heat Removable/adjustable shelves & supports can be tailored to suit individual storage requirements
Depth:760
Height:1810
Width:1950


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Victor Banquetline 50 (Holds up to 55 standard plates) A hot hold banqueting system means hot food can be held in perfect condition, allowing the caterer greater flexibility to prepare meals in advance of the required service time. The systems are designed to be robust to enable easy transportation & with removable/adjustable shelves & supports to suit individual storage requirements. Heated 1 door banqueting system mounted on 150mm heavy duty castors (2 braked) & supplied with 4 shevles & supports & one push bar Flexibility: Banquetline provides flexibility to systemise large scale catering, enabling more efficient staff usage. Plated means can be held stacked using plate covers or individually on shelves Hygiene: Easily accessed & removable internal components with bright annealed stainless steel interior. Radius internal corners & minimal dirt traps give Banquetline top marks for hygiene Mobility: Robust & rugged, Banquetline enables food to be transported smoothly & safely from the kitchem to dining area. With 150mm castors, all round bumpers & heavy duty push bars Humidity & Control: Cabinet temperature is easily adjustable between 65oC & 95oC using the digital microprocessor temperature control Dry heat FEATURES150mm heavy duty castors (2 braked) 4 shevles & supports Temp Control: 65'C to 95'CAll round Bumpers Integral water reservoir to cabinet base Two x robust push/pull bars. Curly cable with plug park.
Depth:790
Height:1240
Width:855


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Victor Banquetline 70 (Holds up to 80 standard plates) A hot hold banqueting system means hot food can be held in perfect condition, allowing the caterer greater flexibility to prepare meals in advance of the required service time. The systems are designed to be robust to enable easy transportation & with removable/adjustable shelves & supports to suit individual storage requirements. Heated 1 door banqueting system mounted on 150mm heavy duty castors (2 braked) & supplied with 4 shevles & supports & one push bar Flexibility: Banquetline provides flexibility to systemise large scale catering, enabling more efficient staff usage. Plated meals can be held stacked using plate covers or individually on shelves Hygiene: Easily accessed & removable internal components with bright annealed stainless steel interior. Radius internal corners & minimal dirt traps give Banquetline top marks for hygiene Mobility: Robust & rugged, Banquetline enables food to be transported smoothly & safely from the kitchem to dining area. With 150mm castors, all round bumpers & heavy duty push bars Humidity & Control: Cabinet temperature is easily adjustable between 65oC & 95oC using the digital microprocessor temperature control Dry Heat FEATURES150mm heavy duty castors (2 braked) 4 shevles & supports Temp Control: 65'C to 95'CAll round Bumpers Integral water reservoir to cabinet base Two x robust push/pull bars. Curly cable with plug park.
Depth:790
Height:1590
Width:855


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Victor Burger Chute (12 rows of burgers) This is ideal for when serving burgers to a large amount of people. Constructed of stainless steel, with 2 inclined heated shelves & fluorescent light to both shelves. Each shelf has a seperate thermostat control & removable space dividers. Holds 12 rows of burgers Internal illumination
Depth:600
Height:755 Weight:10500
Width:1050


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